Description
Delicious and savory sausage pinwheels made with ground breakfast sausage, cream cheese, cheddar cheese, and green onions rolled in crescent dough and baked to golden perfection. Perfect as an appetizer or snack for any occasion.
Ingredients
Scale
Sausage Mixture
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 pound ground breakfast sausage
- 4 ounces cream cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Dough and Toppings
- 1 can crescent roll dough seamless sheet, not precut
- ½ cup cheddar cheese, shredded
- 3 tablespoons green onion, minced
Instructions
- Cook garlic: In a large saucepan, heat the vegetable oil over medium heat until hot and shimmering. Add the minced garlic and cook for 2 to 3 minutes until it begins to develop color and aroma.
- Cook sausage: Add the ground breakfast sausage to the pan and cook, stirring frequently, until browned and cooked through, about 8 minutes. Drain excess oil from the pan.
- Mix sausage filling: Transfer the cooked sausage to a mixing bowl. Stir in the cream cheese until well combined. Season with kosher salt and black pepper, adjusting seasoning as needed depending on the spiciness of the sausage. Refrigerate the mixture until it reaches room temperature, about 15 to 20 minutes.
- Prepare dough: Lay out a large rectangle of plastic wrap on your countertop or a cutting board. Unroll the crescent roll dough onto the center of the plastic wrap.
- Assemble pinwheels: Spread the sausage mixture evenly over the dough surface, leaving a ½ inch strip along one long side uncovered for sealing. Sprinkle shredded cheddar cheese and minced green onions evenly over the sausage layer.
- Roll dough: Using the plastic wrap to assist, begin rolling the dough tightly along the long edge into a log. Moisten the exposed dough strip with a little water and finish rolling, pinching the seam to seal completely.
- Chill: Wrap the dough log tightly in the plastic wrap and place in the freezer for 20 minutes until firm enough to slice cleanly.
- Preheat oven: While the dough chills, preheat the oven to 375 degrees Fahrenheit.
- Slice and bake: Remove the dough from the freezer and cut into 8 equal slices. Arrange the slices on a parchment-lined sheet pan with space between each. Bake for 15 to 17 minutes until the pinwheels are golden brown and cooked through.
Notes
- You can substitute the ground breakfast sausage with spicy Italian sausage for a different flavor.
- Make sure not to overfill the dough to prevent leaking during baking.
- If you prefer a crispier crust, bake an additional 2-3 minutes but watch carefully to avoid burning.
- To save time, the filling can be made a day ahead and refrigerated.
- Allow the sausage mixture to cool fully before spreading on the dough to prevent it from becoming soggy.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
